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Yummy Vegan Pesto Classico

Yummy Vegan Pesto Classico

  • Prep

    15 m
  • Ready In

    15 m
CANDIEDVIOLET

CANDIEDVIOLET

This is a classic recipe I use and love. Nutritional yeast is substituted for the traditionally used dairy. Tasty on pasta, bread, sandwiches, omelets, etc. Try adding sun-dried tomato slices post-completion for an added boost of rich flavor. P.S. - It also freezes beautifully.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
  2. Gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

C. Coleman
65

C. Coleman

1/20/2009

I have made this recipe three different times; it's THAT good! First, I made it according to directions and ingredients. Then, the second time, I ran out of basil, so I added some kale, and it was still delish! A great way to sneak those green leafies in there! The third time, I ran out of pine nuts, so I subbed some walnuts for a portion of the pine nuts, and I did mostly kale with only a little basil for the flavor, and it was still amazing! This is a fabulous recipe -- thank you!

Kim
43

Kim

7/10/2009

I hesitate to rate this recipe because I made it with baby arugula, not basil. Other than that one substitution, I followed the recipe as written. Really excellent pesto - and I imagine it would be just as delicious with basil or any other greens variation. The amount of garlic was perfect, not overpowering; the nutritional yeast (which I love) adds a wonderful cheesy taste. The arugula lent a slightly bitter bite that I enjoyed just as much as I like regular basil pesto. So, I posted the review anyway to encourage others to try the recipe - even if all they have is arugula. UPDATE: I have now made this with just regular basil from my garden. Served in a grilled veggie pasta salad to hordes of hungry coworkers. They loved it. Also made it with lightly toasted almonds and basil. I believe this was the best batch yet. Freezes exceptionally well.

Anae
43

Anae

2/21/2008

Love it! Great on pasta, pizza, just about anything! I needed more than one bunch of supermarket basil, though. What a great option for vegans!

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